Sweet potato cottage pie

Swap regular potatoes for sweet in this twist on a classic cottage pie. This recipe can be easily doubled to make a second pie for the freezer

 

  • Prep:20 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 302
  • fat 8g
  • saturates 2g
  • carbs 40g
  • sugars 0g
  • fibre 7g
  • protein 14g
  • salt 1.33g

Ingredients

  • 3 tbsp olive oil
  • 2 small onions , finely chopped
  • 250g beef mince
  • 2 medium carrots , finely chopped
  • 3 garlic cloves , finely chopped
  • 2 beef stock cubes
  • 185g red lentils
  • 3 tbsp brown sauce , plus extra to serve
  • 1.2kg sweet potatoes , peeled and roughly chopped
  • 6 spring onions , chopped
  • cooked shredded cabbage or peas , to serve

Method

  1. Heat 1½ tbsp olive oil in a large pan over a medium heat and cook the onions for 2 mins. Add the beef mince, turn up the heat to medium-high and cook for 5 mins, stirring occasionally until the meat is browned.

  2. Add the carrots and garlic, and cook for 2 mins. Stir in the stock cubes and 750ml boiled water. Bring to the boil, then stir in the lentils and brown sauce. Cover, reduce the heat and simmer gently for 20-30 mins until the filling is tender and thickened – remove the lid halfway through the cooking time if the mixture needs to reduce more.

  3. Meanwhile, cook the sweet potatoes in a large pan of boiling water until tender. Drain and mash until smooth. Beat in the remaining olive oil and the spring onions.

  4. Heat the grill to high. Spoon two-thirds of the filling into the base of an ovenproof dish and top with a third of the sweet potato mash. The leftover mince and potato will be used on day 4. Slide under the grill for 5 mins until browned in spots, then divide between plates and serve with brown sauce and some greens.

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